Egg Salad Melts on Rye

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Egg Salad Melts on Rye

Egg Salad Melts on Rye
4 slices rye bread
2 hard-boiled Organic Valley Eggs
2 tbsp. dill pickle minced
2 tbsp. red onion minced
1 tbsp. Raley's Light Mayonnaise
2 tsp. spicy brown mustard
1/2 cup Kerrygold Blarney Castle Cheese (in our Deli) shredded, divided
Lightly butter bread; place 2 slices buttered side down
in a large skillet. Coarsely chop eggs and stir together
in a medium bowl with pickle, onion, mayonnaise and
mustard. Spread on cooked rye bread and top each
with 1/4 cup cheese and another bread slice. Cook for
5 minutes on each side or until bread is toasted and
filling is hot.

Makes 2 sandwiches.
Nutritional Information:
540 calories, 26 g protein, 29 g total fat (7 g sat., 0 g trans), 47 g carbohydrate, 10 g fiber, 7 g sugar, 270 mg cholesterol, 920 mg sodium, 12 points


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